椰子朱古力慕絲蛋糕 Coconut and chocolate mousse cake

今次的蛋糕比較多層次，所以用了幾天去做。
第一天，焗蛋糕底然後落芒果啫喱和朱古力慕絲成為夾心，雪過夜冰硬
第二天，整椰子慕絲然後落夾心，雪過夜冰硬
第三天，脱模噴朱古力絨面，做朱古力片裝飾，然後在雪櫃解冰(起碼要8個鐘，視乎蛋糕大小)

朱古力海綿蛋糕 Chocolate sponge cake 

蛋 Egg  4 pcs              

糖 Sugar 糖 90g

低筋麵粉 Cake flour  70g
可可粉 Cocoa powder 20g

牛油溶液 Melted butter  30g            

1. 麵粉加可可粉過篩2次待用
    Sift flour and cocoa powder twice
2. 蛋加糖座熱水攪和至暖/約40c
    Whisk egg and sugar over double boiler until mixture is warm/about 40c

3. 離熱水後打至硬

    Remove from boiler and beat until stiff

4. 分三次輕輕捲入已篩麵粉

    Gently fold in sifted flour mixture by 3 times

5. 最後加入已溶牛油

     Incorporate butter

6. 倒入8吋圓模中用180c焗約20-25分鐘

    Pour into 8' round mold and bake at 180c for 20-25mins

7. 脫模後裁切成2片7吋蛋糕片

    Slice and cut into 2 cake slices that about 7' in diameter after removed from mold

朱古力脆底 Crunchy layer

花生醬 Peanut butter  45g

牛奶朱古力 Milk chocolate 40g

薄脆片 Feuilletine flake 35g

1. 朱古力坐熱水至溶後加入花生醬攪勻

    Melt chocolate over hot water bath then stir in peanut butter 

2. 離熱水後加入薄脆片拌勻待用

     Remove from hot water then add feuilletine flakes

芒果啫喱 Mango jelly 

芒果醬 Mango pulp  200g

糖 Sugar 20g

魚膠粉 Gelatin powder  7g

1. 將糖，魚膠粉混合好然後加入芒果醬攪勻

    Mix sugar and gelatin powder then add mango pulp and stir well

2.  加熱至魚膠粉和糖全溶化

     Heat until gelatin and sugar dissolved 

朱古力慕思 Chocolate mousse 
Milk chocolate 牛奶朱古力 80g

Milk 奶 45g

Gelatin 魚膠 4g

Cream 忌廉 35% 175g

1. 朱古力加熱至半溶
    Heat chocolate to half-melted 

2. 魚膠加奶攪勻後加熱至魚膠溶化
     Mix and heat gelatin and milk until gelatin dissolved 

3. 將魚膠液倒入朱古力中攪拌均勻後，待涼至暖/40c
     Pour milk mixture into chocolate and stir to mix. Let cool to warm/40c 

4. 打起忌廉至5成
     Whip cream to thicken 

5. 將忌廉和朱古力糊混合好即可待用
     Fully incorporate whipped cream with chocolate mixture and ready to use

椰子慕絲 Coconut mousse

椰奶 Coconut cream  200g

糖 Sugar  95g
鹽 Salt a pinch 

魚膠粉 Gelatine  10g

淡忌廉 Cream 35%  240g

1. 將魚膠粉，糖和鹽混合，然後加椰奶攪勻
    Mix gelatin, sugar and salt then add in coconut cream

2. 加熱至糖和魚膠溶解即可

    Heat mixture until sugar and gelatin dissolved

3. 待涼至暖約40c

     Let cool to warm/40c

4. 打起淡忌亷至約5-6成

    Whip cream to thicken 

5. 加椰子混合物拌勻即可

     Mix cream with coconut mixture and ready to use 

組合Assembly 
1. 把脆底平均鋪在7吋圓模底然後放上一片蛋糕
     Spread crunchy filling at the bottom of 7 'round mold then place a cake on top 
2. 倒入已涼芒果啫喱然後放入另一片蛋糕
    Pour the cooled down ma匕ngo jelly then place another cake slice 
3. 倒入朱古力慕絲然後入冰櫃雪至冰硬待用
     Pour chocolate mousse then freeze hard
4. 在花花矽膠模中倒入一層椰子慕絲然後將剩餘的倒入8吋圓模中
      Pour a layer of coconut mousse in the floral silicone mold then pour the remaining in a 8' round mold

5. 將已冰硬夾心慕絲脱模輕輕壓(脆底向上)在椰子慕絲中
     Gently press the frozen chocolate mousse filling(with crunchy layer face up) in coconut mousse
6. 所有慕絲入冰櫃過夜雪至冰硬
     Freeze all mousse cake
7. 脱模後在8吋蛋糕噴上粉紅色朱古力絨面
     Spray pink chocolate on 8' round cake
8. 花花慕絲噴上橙色朱古力絨面然後放在大蛋糕上
     Spray orange chocolate on floral mousse then place at the center of the round cake
9. 在花樣邊圍上朱古力脆珠和放上朱古力片和生果作裝飾
     Decorate with chocolate pearls, chocolate and fruit